I had a couple cups of Butternut Squash Risotto leftover from last week’s school assignment and was looking for ways of using it up. Bam! Crispy Risotto Stuffed Chicken Breasts! It was a huge hit!
- Preheat oven to 400°F.
- In a medium bowl, combine the leftover risotto and broccoli.
- Season the chicken breasts with the salt, pepper and Italian herbs. Butterfly the chicken and use a spoon to stuff with the risotto mixture.
- Place the stuffed breasts into a baking dish and spread the mayonnaise over top in an even layer.
- In a bowl, combine the breading ingredients and sprinkle over the mayo. Spritz lightly with oil and bake for 40 minutes or until the internal temperature reaches 165°F. If the breading starts to get to dark, cover loosely with foil until finished cooking.
Looking for a side dish? Try one of these recipes!